Broiled Salmon With Miso Glaze

Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

Ingredients: 

1   tablespoon miso, preferably white (see Note)
1   tablespoon mirin, (see Note)
1 1/2  teaspoons reduced-sodium soy sauce
1 1/2  teaspoons minced fresh ginger
Hot pepper sauce, to taste
8   ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
1   tablespoon thinly sliced scallions
1   tablespoon chopped fresh cilantro
1 1/2  teaspoons toasted sesame seeds, (see Tip)


Directions:

1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.

2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.

3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.

 

Ingredient notes:

1. Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.

2. Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.

 

Tips:

1. Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.

2. To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Source: bhg.com

Grilled Salmon With Herb Crust

Finely chopped herbs create a flavorful crust on this grilled salmon, which is low in both calories and sodium.

Ingredients:

• 12   ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
• 1/3  cup coarsely chopped fresh oregano
• 1/3  cup coarsely chopped fresh cilantro
• 1/4  cup sliced green onion
• 1   clove garlic
• 1   tablespoon fresh lemon juice
• 2   teaspoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon pepper

Directions:

 

1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

Source: bhg

Tuna Or Salmon Muffins

Ingredients:

2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Directions:


Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen